Ingredients and Weight:
- Baby Potatoes: 500 grams (approximately 2 cups)
- Extra Virgin Olive Oil: 3 tablespoons
- Fresh Rosemary: 2 tablespoons, chopped
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon, freshly ground
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Thoroughly wash the baby potatoes, removing any dirt or impurities.
- Using a sharp knife, lightly score the skin of each potato in a diamond pattern to enhance flavor absorption.
- In a large bowl, combine the baby potatoes, olive oil, rosemary, salt, and pepper. Toss until the potatoes are evenly coated.
- Spread the potatoes out onto a baking sheet in a single layer, ensuring they are not overcrowded.
- Place in the preheated oven and bake for 30 minutes, or until the potatoes are tender and slightly golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information:
- Calories: Approx. 250 calories per serving (based on 8 servings)
- Fat: 12 grams
- Carbohydrates: 38 grams
- Protein: 4 grams
- Fiber: 4 grams
Dish Characteristics:
- The potatoes are crispy on the outside and tender on the inside.
- The combination of rosemary and olive oil creates an authentic Italian flavor.
- The dish is simple to prepare yet impressive to serve.
User Comments:
- "These potatoes were so delicious! The perfect side dish for any meal."
- "I love the crispy outer layer and the tender inside of the potatoes."
- "The flavor combination of rosemary and olive oil is outstanding."
Special Precautions and Tips:
- Be sure to use fresh rosemary for the best flavor.
- Score the potatoes lightly to prevent them from bursting during baking.
- Adjust the seasoning according to personal preference.
- For best results, use baby potatoes that are uniformly sized for even baking.
